Soy milk junket

[OzPiper]

There are those of you who may be familiar with junket (that nursery and boarding school staple) and the much superior blancmange, especially those with freshly made almond milk

This is the Chinese version made with soy milk. Served with a gingery sugar syrup

A hawker stall and YumCha staple

 

[OzPiper]

And with that soy milk junket
this savoury biscuit
The food label is slightly misleading - not pork “meat” but lard

Oh well, an extra cholesterol tablet tonight

 

[mortonbriar]

You dim sum, you lose some...

 

[tklee]

Chick biscuit

But why does it look different from the ones here? Here, they look like this


These are thick ones



These are thin ones

 

[mingc]

Junket and blancmange aren't well known in the US as far as I can tell.

I do like the sweet soy pudding. Here in the US west coast, you can buy them flavored, e.g., mango, strawberry, lychee etc.

 

[kcghost]

Not well known in the least in the US. I don't know why they haven't tried of on us.

 

[OzPiper]

Chick biscuit

But why does it look different from the ones here? Here, they look like this

View attachment 227234
These are thick ones


View attachment 227235
These are thin ones

I prefer the "thick" version
They have a chewy texture, and more obvious lard-y "goodness" than the crispy thin (diet version) ones

I was brought up by an indulgent grandmother in Malaysia and these were some of my after school "treats".
Talk about reliving one's childhood

The increase in Asian, and in particular South-East Asian emigrants to Australia means that these "hawker" items are much more readily available in Sydney than in my (Malaysian) hometown

 

[mawnansmiff]

Chick biscuit

But why does it look different from the ones here? Here, they look like this

View attachment 227234
These are thick ones


View attachment 227235
These are thin ones

Your thick 'chick biscuits' look vaguely similar to Eccles Cakes, a supposed delicacy from Eccles in Lancashire (north west UK).



Regards,

Jay.

 

[tklee]

I prefer the "thick" version
They have a chewy texture, and more obvious lard-y "goodness" than the crispy thin (diet version) ones

I was brought up by an indulgent grandmother in Malaysia and these were some of my after school "treats".
Talk about reliving one's childhood

The increase in Asian, and in particular South-East Asian emigrants to Australia means that these "hawker" items are much more readily available in Sydney than in my (Malaysian) hometown

I prefer the thick version too. Very good bro, can find so many Malaysian food in Australia, brings back your childhood memories

I think tomorrow I gotta go out and search for "chick biscuits" to buy

 

[tklee]

Your thick 'chick biscuits' look vaguely similar to Eccles Cakes, a supposed delicacy from Eccles in Lancashire (north west UK).

But the ingredients are very much different. The "chicks biscuits" taste a bit salty, mix with sweet. The ingredients are bean curd, sugar, winter melon, maltose, a bit of spices, a bit of lard